[Why do you think Mom's cheesecake is so rich? ]
One of the reasons is that Mama's cheesecake does not use wheat flour but rice flour, and the amount of flour is very important to keep it from losing its shape, so I only add a small amount. .
Most of our products are made with cream cheese, sour cream, and fresh cream. We are particular about the cream cheese we use, and we use cream cheese made from 100% raw milk from southern Hokkaido, the birthplace of dairy farming. Originally, I used cream cheese made overseas, but I chose a cream cheese that was incomparably creamy, had a refreshing flavor from four types of lactic acid bacteria, and was low in salt, so it was perfect for my mom's cheesecake. .
[Why does the aftertaste feel so refreshing? ]
Normally, cheesecakes are often made with lemon juice, but Mom's cheesecake does not use lemon so that mothers and children can eat it together, and instead uses the refreshing sourness of sour cream. I am finishing it. Since sour cream is also a dairy product, it retains its richness and has a refreshing aftertaste.
[Cheesecake with a melting texture]
Cream cheese and sour cream are slowly melted in a hot water bath, and rice flour from Toyama Prefecture and fresh cream are melted together to create a creamy texture, a rich cream that fills your mouth, and a refreshing aftertaste that melts easily.
The block cake is made with cookie dough baked with peanuts and rice flour underneath the cheese dough. Enjoy the melting texture and harmony of cookies.